Preparation

Boil potatoes until fork-tender; add green beans and asparagus to water in last 5-8 minutes and boil with potatoes until crisp-tender. Drain, cool, then add chicken, scallions and greens, and toss together with dressing.

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Made this for lunch yesterday, using two
pieces of leftover grilled chicken breast and
some gorgeous local asparagus from
Trader Joe's. Didn't like the looks of their
green beans, so substituted a handful of
snap peas (which we keep on hand as
snacks for our mini schnauzer...don't
laugh). As Cucinadinana suggested in her
review, I used chopped shallot in lieu of
scallion. Other than those substitutions,
followed preparation and dressing as
written and was delighted with the result.
Husband and I enjoyed for lunch, with
enough left over for me to have tomorrow.
Thank you, StickyPirate - I can see why you
love this salad so much!

rjordan from Hanover, MA / 05.10.09

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This salad was good last night (3 forks) - but after sitting overnight - which allowed the flavors to develop - it was even better today (4 forks)! I used wax potatoes, as I could not find red potatoes that looked good, and I used champagne vinegar in place of the white wine vinegar. Next go 'round, I may try shallots in place of the scallion, and some chopped toasted walnuts. This is a great way to get veggies and lean protein, super-easy preparation, and would pack/travel very well. Filling, but not heavy. Thanks for sharing, StickyPirate!